White Chicken Chili

• Ready in 1h

• Serves 12

• 267 calories

• 15.22g carbs

The recipe White Chicken Chili can be made in approximately 1 hour. For $1.65 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 27g of protein, 11g of fat, and a total of 267 calories. This recipe serves 12. A mixture of olive oil, flour, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 562 people were impressed by this recipe. Plenty of people really liked this American dish. It works well as a reasonably priced main course. It is perfect for The Super Bowl. It is brought to you by B Sugar Mama.

17 ingredients

1. 3 tbsps olive oil
2. 3 lb chicken breast
3. 4 tbsps butter
4. 2 carrots
5. 3 stalks celery
6. 1 onion
7. 3 cloves garlic
8. 1/2 cups flour
9. 32 oz fluid chicken broth
10. 1 can corn
11. 2 cans bush's chili beans
12. 1 jalapeno
13. 12 servings salt and pepper
14. 1 tsp cayenne pepper
15. 1 tbsp cumin
16. 1 tbsp garlic powder
17. 1 tbsp onion powder

Instructions

1. In a large non-stick pot, heat the olive oil on medium-high heat.
2. Add the diced chicken and cook for 10 minutes or until well cooked. Once the chicken is cooked, remove it from pan, and put it into a bowl or a plate. Season with salt and pepper.
3. Without rinsing the pot, melt the butter and add the chopped carrots, celery, onion and garlic. Stir and scrape the bottom of the pan to release all that good chicken flavor. Cook for about 10 minutes until the vegetables become soft.
4. Sprinkle the pot with a little of the flour, and continue to stir. Interchangeably add the flour and the chicken broth to make sure the flour isn’t lumpy. Once the flour and chicken broth are completely dissolved you should have a thick chili base.
5. Add the 2 cups of water, and continue to stir. Allow the chili base to simmer for 30 minutes. Make sure you stir and continue to scrape the bottom of the pot to get all that chicken flavor integrated and so that the chili base doesn’t stick and burn.
6. Now, add the corn, beans, and diced jalapeno. Allow simmering for another 20 minutes.
7. Add the seasonings and the cream.
8. Add the chicken and any juices that were on the plate and allow to simmer for another 20-30 minutes.
9. Serve with delicious cornbread, and thank me in the morning!